1 shallot, finely sliced
¾ cup apple cider
½ cup honey, maple syrup or silan
1 tablespoon finely grated fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus fresh sprigs
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper or to taste
8 pieces bone-in chicken
3 apples, pears, peeled, cored and quartered
In a medium bowl, whisk shallot, cider, honey, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 – 24 hours, turning or mixing if possible every few hours.
Preheat oven to 400F. Remove chicken from marinade and place skin side up on large baking sheet in a single layer. Tuck apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour or until chicken is cooked through and toasty brown on top.
Serve chicken with apples and sauce spooned on top.